Flat Bread with Potatoes, Cranberries and Bacon
by Editorial Staff
Homemade flatbread with potatoes, cranberries, and bacon. It is prepared with yeast dough, and bread is baked in the oven in a square shape in the form of a crust.
Ingredients
- Wheat flour, premium – 450 g (4 glasses)
- Dry yeast, fast-acting – 5 g (1 teaspoon.)
- Salt – 5 g (1 teaspoon)
- Butter (diced) – 25 g (2 tablespoon. L.)
- Warm water – 325 g (1 1/3 cups)
- Cranberries, fresh or frozen (thawed) – 75 g (3/4 cup)
- Vegetable oil for lubrication
- Potatoes (peeled and cut into halves) – 230 g
- Bacon (chopped) – 6 strips
- Liquid honey – 30 g (2 tablespoon. L.)
- Salt and black pepper to taste
Directions
- Sift flour into a large bowl, add yeast and 1 teaspoon of salt. Add butter and mix with dry mass (a homogeneous, crumbly mass should form). Form a slide out of this mass, make a depression in the middle, and pour water into it.
- Knead a homogeneous dough and place on a lightly floured work surface. Knead the dough for about 5 minutes. Form a ball out of the dough, put it in a bowl, cover with cling film or a clean towel and put in a warm place, leave for 1 hour (the dough should double in volume).
- After the specified time has elapsed, knead the dough slightly and add cranberries. Lightly grease a square heat-resistant form, measuring about 23×23 cm with vegetable oil and put the dough in it, distribute over the entire surface. Cover the dish with a towel or cling film and put it back in a warm place for 30 minutes.
- Turn on the oven to preheat to 220 degrees. Meanwhile, put the potatoes in a saucepan, add water, and put on high heat. When the water boils, add about 1 teaspoon of salt to the pot (the potatoes should be well salted). Reduce heat to medium-low and cook potatoes until soft, about 15 minutes. Drain the potatoes and leave to cool at room temperature for 15 minutes. Then cut the potatoes into slices
- Put the potato slices on the dough that has come up, sprinkle with bacon, salt, and pepper on top, pour over with honey, and place in a preheated oven. Bake the bread for about 20 minutes, then remove the bread pan from the oven, cover with foil and bake for another 5-10 minutes. Remove the finished bread from the oven and leave to cool in the form at room temperature. Remove the chilled bread from the mold and serve immediately.
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